LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
Steps:
- Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
- In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.
Nutrition Facts : Calories 304, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 103 milligrams, Sodium 128 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 7 grams, Sugar 46 grams
LEMON PUDDING CAKE
I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
- Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
- Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
- Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
- Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
- Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
- Transfer to a rack.
- Serve warm or at room temperature.
BLACKBERRY & LEMON FOOL
Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
- Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.
Nutrition Facts : Calories 744 calories, Fat 67 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
BLACKBERRY LEMON PUDDING CAKE
Make and share this Blackberry Lemon Pudding Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 55m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
- Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
- Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
Nutrition Facts : Calories 280.8, Fat 7.2, SaturatedFat 3.9, Cholesterol 98.1, Sodium 179.2, Carbohydrate 49.9, Fiber 2.6, Sugar 42, Protein 6.2
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
- Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
BLACKBERRY-LEMON PUDDING
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h30m
Yield Six servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Place the blackberries in a 7 1/2-by-11 1/2-inch shallow baking dish and gently toss with the rose water and 3 tablespoons of sugar. Let stand for 30 minutes.
- Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice. Add the flour, salt and remaining sugar and whisk until smooth. Whisk in the butter and the milk. In another bowl, beat the egg whites until stiff but not dry. Using a whisk, gently stir the whites into the batter.
- Toss the tapioca with the blackberries. Pour the batter over the berries and bake until the pudding is lightly browned and cooked through, about 45 minutes. Serve warm or at room temperature dusted with confectioners' sugar.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 47 grams, TransFat 0 grams
LEMON-BERRY PUDDING CAKES
These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 individual cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
- Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
- Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
- Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
- Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
BLACKBERRY PUDDING CAKE
It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.
Provided by ktdid
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
- Stir in milk, vanilla and melted butter.
- Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
- Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
- Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
- Serve with ice cream or whipped cream, if desired.
- I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!
Nutrition Facts : Calories 257.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 7.9, Sodium 246.9, Carbohydrate 55.2, Fiber 3.1, Sugar 35.7, Protein 3.5
LEMON BLACKBERRY CAKE
Make and share this Lemon Blackberry Cake recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 9
Steps:
- Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
- Cool 10 minutes.
- Invert cakes from pans onto rack to cool.
- Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
- Let cool completely.
- Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
- Top with second cake. (Jam side up.).
- Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
Nutrition Facts : Calories 4059.2, Fat 147.8, SaturatedFat 23.2, Cholesterol 568.4, Sodium 4989.5, Carbohydrate 646.6, Fiber 8.1, Sugar 329, Protein 42.5
LEMON PUDDING CAKE
Make and share this Lemon Pudding Cake recipe from Food.com.
Provided by bshemyshua
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, salt and butter.
- Stir in flour, then lemon peel and lemon juice.
- Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
- Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
- Bake at 350 degrees F. for 40 minutes until top is light brown.
Nutrition Facts : Calories 361.5, Fat 15.2, SaturatedFat 8.7, Cholesterol 177.3, Sodium 191.8, Carbohydrate 49.4, Fiber 0.3, Sugar 38, Protein 8.5
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BLACKBERRY LEMON PUDDING CAKE - RECIPE GIRL
From recipegirl.com
Reviews 5Servings 5Cuisine AmericanCategory Dessert
- Lightly spoon the flour into a measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt and nutmeg in a large bowl; add the buttermilk, lemon zest, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
- Beat the egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in the blackberries.
- Pour the batter into the prepared pan. Place the pan with the batter into a larger baking pan; add hot water to the larger pan to depth of 1-inch. Bake at 350°F. for 45 to 50 minutes or until the cake springs back when touched lightly in center. Sprinkle the cake with powdered sugar. Serve warm.
BLACKBERRY-LEMON PUDDING CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 285 per servingServings 5
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
- Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
- Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
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Servings 5Calories 285 per serving
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.
- Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
- Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.
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